WARE WINE AND BEER CIRCLE

Making Better Wines!

FACTORS

•Hygiene

•Recipe

•Ingredient Quality

•Techniques

•Adjustment

WINE TYPES

Aperitif / Drunk before meal – stimulate the appetite.
Good acidity to taste fresh and leave palate clean.
Usually quite high alcohol (14-17%). Some bitterness acceptable
Citrus, herbal, oxidised, quinine.
Table / Intended to be drunk with meal.
Should not be too strongly flavoured. Up to 14% alcohol.
White Table – Dry, medium, medium sweet or sweet
Rose – med dry or med sweet; Red - Dry
Social / For drinking on social occasions often unaccompanied by food.
More highly flavoured than table, usually medium sweet.
Alcohol range usually 13-15 % but can be lower.
No commercial equivalent.
After Dinner / To be drunk after a meal.
Rich, fruity, vinous.mellow and mature.
Sweet without cloying. 14% alcohol +.
Commercial examples – Port, Madeira, Oloroso sherry, Recioto

WINE INGREDIENTS

Aperitif / Citrus
Sherry
Herbal
Quinine / Oranges, Grapefruit, Lemons
Apples, Greengages, Parsnips, Carrots
Camomile, Marjoram, Parsley, Rosemary, Sage, Thyme
Quince
Table / Dry White
Sweet White
Rose
Red / Apples, Green Gooseberries
Gooseberries, Apricots, Peaches, Rhubarb, Pineapples
Cranberries, Rose Petals, Redcurrants
Elderberries, Blackberries, Sloes, Bilberries
Social / White
Red / Apricots, Peaches, Victoria Plums
Damsons, Cherries, Raspberries, Blackcurrants
After Dinner / White – Brown
Red / Parsnips, Yellow Plums, Dates, Figs, Rosehips, Pears
Elderberries, Damsons, Tayberries, Loganberries

RECIPE BALANCE

•Need to balance out:

–Acidity - can be added

–Tannin - can be added

–Body - addition of bananas or dried fruit

–Flavour - avoid clashes of strong flavours

–Aroma - avoid clashes - add flowers?

TECHNIQUES – OTHER INGREDIENTS

•Grapes

–Juice

–Concentrate

–Dried

•Sugar

–White

–Brown

–Honey

•Acid – tartaric, citric, malic

•Nutrient

•Pectic enzyme

•Oak

•Glycerol

TECHNIQUES – FRUIT PREPARATION

•Fruit Preparation

–Washing

–Stoning

–Freezing

•Must Sterilisation

–Sulphite

–Pasteurisation

•Must Preparation

–Juicing

–Boiling

–Pulp fermentation

•Timing of Addition

TECHNIQUES – FERMENTATION

•Yeast

•Acidity

•Temperature

•Addition of sugar

–Stages

–All at once

•Stuck fermentations

•Stabilising

TECHNIQUES – STORAGE/MATURATION

•Racking - when

•Clearing

–Nature

–Finings

–Filtering

•Storage

–Demijohn

–Bottle

•Ageing

–Factors – body, alcohol, acidity, tannin

–Light

–Temperature

–Changes

COMMON FAULTS

•Lack of fruit/body

•Oxidation – brown, sherry flavour

•Acetification – sour, vinegary, peardrops

•Autolysis – yeasty, stale musty nose and flavour, vegetal

WINE MAKING INGREDIENT PROPERTIES

Ingredient / Sugar
(% of fresh weight) / Acid
(ppt acid in fresh) / Tannin / Aroma / Flavour
Apple - cooking / 8 / 10 / 00 / 00 / 00
Apple - eating / 10 / 8 / 00 / 000 / 000
Apricot / 6 / 12 (dried - 40) / 0 / 000 / 000
Banana / 18 / 3 / - / 00 / 00
Beetroot / 6
Bilberry / 10 / 10 / 00 / 00 / 0000
Blackberry / 6 / 11 / 0 / 000 / 0000
Blackcurrant / 7 / 35 / 00 / 0 / 0
Carrot / 6
Cherry / 10 / 5 / 0 / 000 / 0000
Elderberry / 8 / 10 / 0000 / 0 / 00
Elderflower / 000 / 0
Fig / 12 / 25(dried)
Gooseberry / 6 / 17 / 0 / 00 / 00
Grape / 15 / 8 / 0 (000 - black) / 00 / 00
Grapefruit / 6 / 25 (juice)
Greengage / 12 / 12 / 00 / 000 / 000
Lemon / 3 / 70 (juice)
Loganberry / 6 / 20 / 0 / 0000 / 000
Mulberry / 8 / 5 / 00 / 0 / 00
Orange / 8 / 10 (juice) / - / 00 / 00
Parsnip / 9
Peach / 9 / 8 / 0 / 000 / 000
Pear / 10 / 3 / 000 / 00 / 00
Pineapple / 12 / 10
Plum / 10 / 15 (damson - 22) / 0 / 00 / 00
Quince / 5 / 10 / 0000 / 000 / 0000
Raspberry / 6 / 15 / 0 / 0000 / 00
Redcurrant / 5 / 25 / 0 / 00 / 0
Rhubarb / 1 / 15 / 00 / 0 / 0
Rose Petal / 000 / 0
Sloe / 8 / 12 / 0000 / 00 / 000
Strawberry / 6 / 10 / - / 00 / 00

Notes:

Avoid mixing fruits with strong flavours as they may clash

Ingredients with strong aroma should be used sparingly to pep up the bouquet